F&B Director

Schulte Hospitality Group•Palm Springs, CA

About The Position

Schulte Hospitality Group is seeking a service-oriented Director of Food & Beverage to lead the Food & Beverage Department. The role is responsible for departmental revenues, expenses, profitability, guest satisfaction, brand standards, and the oversight of restaurant, bar, banquet, and catering operations. The Director manages staff and works closely with the Sales Department and Director of Sales on sales, marketing, and event strategies. The position also oversees menus and pricing, food quality and presentation, liquor and wine selection and procurement, and capital planning for the department's physical assets. Candidates should have at least three years of experience as a Restaurant General Manager or Director of Food & Beverage, with a bachelor's degree in Hospitality or Restaurant Management preferred. The role requires knowledge of alcohol service practices, labor laws, and health and sanitation regulations.

Requirements

At least three years of experience as a Restaurant General Manager or Director of Food & Beverage.
Knowledge of alcohol-serving practices and standards.
Knowledge of federal and state labor laws and local health and sanitation laws and regulations.
Experience recruiting, interviewing, and hiring restaurant, bar, and culinary talent.
Experience managing restaurants and bars as an Assistant General Manager or higher.
Passion for and understanding of the restaurant and bar industry, with a proven track record of success.
Food Handler and Alcohol Awareness certifications, if applicable.
At least a high school education.

Nice To Haves

Post-high-school education is preferred.
A bachelor's degree in Hospitality or Restaurant Management, or equivalent, is preferred.

Responsibilities

Manage budgeted Food & Beverage revenues and expenses and improve departmental profitability.
Monitor cost-control budgets, including inventory, sales, and payroll.
Increase guest satisfaction by delivering outstanding products and service.
Understand and execute brand directives, menus, programs, and Food & Beverage standards.
Direct daily staff activities and assignments, ensure appropriate coverage, set and communicate departmental strategies and goals, and prioritize work.
Supervise the Executive Chef to ensure excellent food quality and presentation.
Oversee property-wide banquet and catering options.
Partner with the Sales Department on Food & Beverage minimums and selling guidelines.
Collaborate with the Director of Sales on sales and marketing strategies.
Lead banquet operations, including maintaining managerial and captain oversight.
Review and approve menus and pricing for restaurant outlets, banquets, and catering.
Evaluate food products and front-of-house employee performance, and develop products consistent with the property's market position.
Develop liquor and wine selection and pricing strategies and supervise procurement.
Maintain the physical asset through capital planning as required by the budget process.
Follow all health and safety regulations.
Interview, hire, train, plan and assign work for, and direct employees; appraise performance, reward and coach employees, address complaints, and solve problems.

Benefits

Daily Pay, allowing associates to get paid today for work performed today.
Free telemedicine and virtual mental health care access for all associates starting on day one.
Multiple health insurance and life insurance options.
401(k) plan with company match.
Paid parental leave.
Paid time off for eligible associates in accordance with company policy.
Holiday pay.
Pet insurance.
Employee Assistance Program.
Schulte Savings Marketplace discounts on event tickets, electronics, gym memberships, and more.